You can usually find oranges year-round, but there’s something extra special about the peak-season navel oranges found from December to March. This recipe embraces that, and the magic of oyster mushrooms, to produce meaty, tangy deliciousness.
Ingredients
Method
- Cook 1/2 cup jasmine rice by following package instructions. While that cooks, zest 1 naval orange and set aside. Next, prep 200g oyster mushrooms by cutting each in half lengthwise. Score the flat side by making shallow cuts in a crosshatch pattern.
- Heat a large cast iron pan on medium high heat. Once hot, add 2 tbsp canola oil. Place mushrooms score-side down in the hot pan. Season with a generous pinch of salt and let cook on medium-high for 7-10 minutes, or until golden brown. The mushrooms should be evenly spaced out and not touching. Work in batches, if needed.
- Meanwhile, in a small bowl, add the juice of 1 naval orange and 2 tbsp miso paste. Whisk until no clumps remain and set aside.
- When the mushrooms are golden brown, add the glaze, cover and cook for 5 minutes, or until the glaze starts to caramelize on the pan. If you’re working in batches, don’t forget to reserve some glaze. Remove the lid, toss and let cook uncovered for another 1-2 minutes.
- By now your rice should be ready. Fluff with a fork and stir in 1 tbsp rice vinegar. Cover and let stand for 5 minutes.
- Serve the miso-glazed oyster mushrooms on a bed of jasmine rice topped with sesame seeds and orange zest.